These Roasted Fall Vegetables are the perfect melody for your next cosy autumnal dinner. Roasted potatoes, carrots and onions with fresh crushed garlic, olive oil, rosemary and parsley make for the perfect seasonal side dish. You can prep this dish in advance, pop it in the fridge and roast just before serving. Which also makes it great for Sunday lunches and easy entertaining.
So, nothing new or special here. But they really are perfect roasted vegetables that you can’t beat. This time of year there is nothing I love more than turning on the oven and roasting food. Anything at all. Vegetables are perfect for roasting and make a great side dish to fish, chicken, beef pork…you see what I mean.
In the ingredient list I said to use medium potatoes for this recipe, I would recommend that if you are using larger ones, to cut them into quarters. Otherwise, you will have half cooked potatoes and fully cooked carrots. Not such a great combination. I also left the skins on as it gives more flavour. Just give the skins a gentle rub. You can also do this to the carrots, but I did peel mine for this recipe.
Last night we served these vegetables alongside the Roasted Pork Loin with a Sweet Sherry Sauce. A beautiful combination and a great way to kick off October!
Here’s Some More Great Side Dishes
Roasted Fall Vegetables
Ingredients
- 6 potatoes scrubbed and cut in half
- 8 carrots ends trimmed and peeled
- 3 Green onions ends trimmed off and cut into quarters
- 8 Cloves garlic flattened slightly
- Small bunch of fresh parsley roughly torn
- 2 Tablespoons olive oil
- 1 Teaspoon dried rosemary
- Sea salt
- Black pepper
Instructions
- Preheat your oven to 350 degrees F. Have ready a large deep sided baking dish. Toss in your vegetables and and coat with olive oil, rosemary, salt and pepper. Arrange the onion quarters and garlic bulbs evenly around the vegetables. Toss over the parsley. Roast for about 30 minutes and remove from oven and give the vegetables a turn over. Put them back in the oven for about 20-25 more minutes. Remove from oven and leave to stand about 5 minutes before serving. Roasted vegetables are at their prime shortly after taking out of the oven. So, I don’t recommend you cook them and leave them too long before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
